Just Borsch (Cuckoo 1054)

I change beans for porcini mushrooms

Where is the exchange queue? I would also change something for mushrooms, especially for porcini

Where is the exchange queue? I would also change something for mushrooms, especially for porcini

And we do not change anything, but additives in borsch. Who puts the beans, and I can add porcini mushrooms whenever I want

[ROMA, Tanyusha]

Yes, it is very tasty with mushrooms. ROMA, Tanyusha, thanks for the reminder.

The riddle remains unsolved.

Everyone is talking about color, beets, acid, but they completely forgot about one addition. Which one then?

What options does anyone have?

[Zhivchik]

What options does anyone have?

Sour cream, herbs, sometimes I can add a couple of boiled minced eggs. It seems that all the ingredients were listed here. Zhivchik, without what else a delicious borschik is impossible?

without garlic donuts !!!!

without garlic donuts !!!!

Definitely! And also a glass for appetite

Nooooo, didn't guess.

[with mushrooms]

By the way, no one said about beans either. I can't borsch without it.

Hello ... and me? yayaya wrote

In general, no one will eat borscht if there are no beans and no parsley root, no matter how

The only thing that I didn't add is that I won't get tired of repeating: girls, buy young beans, freeze them! Delicious! In borscht and not only

Yes, it is very tasty with mushrooms.

By the way, in the photo I have lean borscht, with mushrooms dried ...

The riddle remains unsolved.

I think they wrote about old bacon with garlic ...

Everyone is talking about color, beets, acid, but they completely forgot about one addition. Which one then?

Salt?

What about SUGAR ??? I add a tablespoon of sugar. And also a neighbor in a communal apartment taught me to throw potatoes whole. and then, when everything is cooked, take a potato with a spoon, put it directly on the back of the pan lid and crush it to a state of semi-puree))). Then I fry the flour in butter and add it to the borscht. And at the very end I squeeze out a few cloves of garlic)))
God !! how delicious it is: After the bathhouse, a glass of vodka and hot borscht, and even with donuts with garlic sauce !! Probably nothing tastier)))))

Nooooo, didn't guess.

Zhivchik, little blue ones?

Interestingly, where is this intriguing Tanya?

Zhivchik, little blue ones?

Yeah, bitterly

[Moskvichk @]

How did she choose the beets? Vashchet in Russia in borsch the raspberry color is appreciated and achieved by various tricks, some with vinegar, some with roasting beets in oil.

I don’t know, probably by external signs, but at the bazaar they will show everything, cut it open. Gypsy, even the neighbors have different preferences, what is there to argue about the regions
In general, as I recall, I lived then in the Dnepropetrovsk region, my neighbor from Poltava also cooked light borscht. Maybe that's how it is traditionally conducted there.
And we have borscht or reddening, or Polish borscht with milk and sour cream - rooozy. : girl_thin: It's more like borshch, without potatoes. It is cooked and served separately. But delicious, especially in chicken and meat broth.
Moskvichk @, I also love so much to grind potatoes, and fry a little flour with sour cream, and a little sugar, and further in the text. We approve and support !! well, like there borscht in glasses!

[Little Russian borscht, as it is customary to cook it in St. Petersburg.]

Here's a 1914 edition of Aleksandrova-Ignatieva (a teacher of cookery art in St. Petersburg) raised the "Practical Foundations of Culinary Art".

I give the most basic text, only about beets and vinegar - unfortunately the scanner doesn't want to work, I'll do it - then I'll post the whole recipe.

Little Russian borscht, as it is customary to cook it in St. Petersburg.
Beet.
For Little Russian borscht, beets need to be sautéed in a cut or oil, and not boiled in water, since in the latter case it loses its color and gives only part of its taste to water. When browned, it retains its color and taste. To preserve the color, beets must be sautéed in an open container.

Tint.
Many people tint borsch with raw mashed beets, but this should not be done, since raw beets impart a damp taste to borsch.
It is necessary to cook the tint, and it is necessary to strain so that the rubbed beets do not get into the borscht.

Vinegar
It is usually not customary to add vinegar to Little Russian borscht, especially if the borscht is cooked on sourdough (leaven) and a sufficient amount of tomatoes is put.
Fermented beetroot - they are made in the same way as now.
Beet kvass

Each province cooks Little Russian borscht in its own way, the difference is in the details of cooking, but the basic rules are almost the same everywhere. In some localities, beets are boiled, and this broth is added to borscht.

So ... I wrote the text without YAT and other symbols for writing the 1914 text.

oh, I don’t know where how, but in our country light beets have always been considered fodder (for cattle) What value can there be? all the relish of beets in a saturated color (additional note) is another matter if in some * village * there is no other than a bright one, then there is no court.

Oh Admin, that's exactly how I brew

and in the Kherson region, for example, only white borsch is cooked from pink beets. God forbid that he was red, in no case! My grandmother considered the red borscht to be spoiled, and when we came to visit, my mother cooked red, my grandmother wondered - how can THIS be eaten? red potatoes ??

grandmother wondered - how can you eat this? red potatoes ??

Do you want purple?

What about SUGAR ???

Instead of sugar, I add sugar beets.

Throw potatoes whole. and then, when everything is cooked, take a potato with a spoon, put it directly on the back of the pan lid and crush it to a state of semi-puree

No, well, it will no longer be borscht, but cabbage soup.

Then I fry the flour in butter and add it to the borsch

For example, heartburn is guaranteed from fried flour. I think that flour in borscht is too much. Well, we're not preparing the gravy.

oh, I don't know where how, but with us light beets have always been considered fodder

and in the Kherson region, for example, only white borsch is cooked, from pink beets.

Otozh and I was shocked by such borscht when I got married and moved to my husband in the south of Ukraine.

Do you want purple?

I saw such a purple potato again at my mother-in-law in the south. They considered it to be stern.

Interestingly, where is this intriguing Tanya?

Well, well, a little more. By the way, it was a little "warm". One girl was almost in the right direction.

Yes, Zhivchik, because of one unfortunate spoonful of vinegar, I arranged a debate here, I also don't put vinegar, probably because neither my mother nor my two grandmothers put in, but how many housewives, so many options for borscht. I have a book Modern Ukrainian Cuisine, published in the 80s of the last century, there I met so many different options and were so surprising for me that my eyes were round.

And now about the main thing - Galinka Malinka, I congratulate you on the acquisition of such a wonderful assistant, I am very happy for you, I wish that the saucepan would work for a long time and always make you happy. And the borscht in the photo is just super, well done.

about beets. here they say that "red is for the saints, and she beat for people." in Western Ukraine exactly the opposite. I love any beet, as long as it is sweet and tasty.

about beets. here they say that "red is for the saints, and she beat for people."

And in our Kharkiv region. on the contrary: white, only aft, and red - to people.

Oh, Light, it's good that you came in, listen, but do they put stuffing in your borscht? the granny never made borscht without her, and we could not share it, everything was small.

Gopher, and the filling is sho? For example, I put beans ...

The filling is such a yellow bun, from an egg, sour cream, flour, there was also a grandmother grating a chicken liver on a grater, lard, in general, not a tough dough was kneaded, a bun was rolled and at the end of cooking a delicious weight was thrown into borsch

Wow! And sho one for the whole pot? Is it big?

there were two of us with my sister, so there were also 2 nachinki, but we tried to steal a small bun from each other .. well, like a tangerine .. well, about 4 cm in diameter.

I have to try, I’ll have to roll five tady

Roll, Manya, roll

[himichka]

himichka Len, do you have a bun with a cat inside?

[MAN]

MAN, you will not believe ... it is kind of cold here ... I came home from work, decided it was time to find gloves. I went to look, well, I have to throw it all off the shelf on the floor and at the same time put things in order there. And what do I see? This shitty cat Funtik climbed onto the bottom shelf of the closet, made a nest for himself in sweaters and is sleeping, you bastard! Oh, and he flew with me! So I will roll it into a bun with great pleasure!

Everyone is talking about color, beets, acid, but they completely forgot about one addition. Which one then?

Well, if not salt, then hot pepper.

I know, I know! Sour cream, donuts, bacon and vodka (vodka)!

I know, I know! Sour cream, donuts, bacon and vodka (vodka)!

Cross out everything (everything was already) except for vodka

Cross out the bacon?!?!?!?! I'm not giving it!!!!

Cross out the bacon?!?!?!?! I'm not giving it!!!!

Well, not forever! Current from the list ...

I’d never made borscht without it, and we couldn’t share it. Everything was small.

Gopher, I hear about nachinka for the first time, but it's very interesting !!!! tell me what else do you remember

she's like ... ah! also finely chopped parsley there, not dill, but parsley. Damn ... the recipe is lost ... my mother did not do that, only the granny might have something else ...

[Kubanochka]

about beets. here they say that "red is for the saints, and she beat for people." in Western Ukraine exactly the opposite.

And in our Kharkiv region. on the contrary: white, only aft, and red - to people.

Most likely it is only in the south of Ukraine such troubles from red beets.

Well, if not salt, then hot pepper.

Yes, yes, yes .... bitter pepper.

Kubanochka, RESPECT! You were the one who was in the right direction.

Yeah, bitterly

I always add indoor hot pepper to borscht. It's so thermonuclear ... I cut a little. And then the borscht is so ... wow. My men really like it.

[Kubanochka]

Kubanochka, RESPECT! You were the one who was in the right direction.

oh, what a Zhivchik you are, okay, well, please

oh, what a Zhivchik you are, okay, well, please

[Zhivchik]

I always add indoor hot pepper to borscht. It's so thermonuclear ... I cut a little. And then the borscht is so ... wow. My men really like it.

Zhivchik, Tanya! So you and I are twins brothers sisters! Not only do I add pepper to borscht, but every year I also salt hot pepper in a 25-liter barrel (nothing remains until summer). With a borschik!

every year I salt hot pepper in a 25-liter barrel (nothing remains until summer)

food !!!!! Get the folding bed ready !!!

Most likely it is only in the south of Ukraine such troubles from red beets.

quite possible. here with my godfather it comes straight to a fight - it proves that only a white beet goes to borscht. the maximum is pink.

she's like ... ah! also finely chopped parsley there, not dill, but parsley. Damn ... the recipe is lost ... my mother did not do that, only the granny may have something else ...

Gopher, dear, remember. you have some kind of endemic recipe !!!!!! you sales have no idea how important it is!

food !!!!! Get the folding bed ready !!!

Man! What a clamshell! I'll give you a separate room with a big (at least 3 sleeping) bed (I also have lard with vodka)

And I also have lard with vodka)

vodka is a little monkey

I cut the potatoes into cubes, and the rest into strips.

Tanya, I read Luda's LJ here 🔗that the form of cutting beets and cabbage is interdependent according to the rules I quote:

"Beets are cut into borscht either into strips or slices. The cut of cabbage will depend on the shape of the beet cut. If the beets are strips, then the cabbage is chopped. And if the beets are sliced, then the cabbage is cut into squares. "

And if the beets are grated?